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Wandering Wheat bread bakery is fulfillment of a young boy’s dream

December 17, 2018

Spanish Fork native Matt Clyde barely remembers a time in his life that he wasn’t baking or cooking something.

“As soon as I could climb up on a chair, I baked with my mom,” Clyde said. “Since the time I was in junior high school I’ve wanted to have my own bakery. I baked for my friends.”

Pies were his favorite to make.

“Making pies was my first deviation from mom,” Clyde said. “I thought, ‘What’s so hard about it?’ One year when I was in high school, mom was getting the kitchen remodeled so there was no Thanksgiving. I had it with friends so I could make my pies.”

During his senior year, Clyde studied chef preparation at Mountainland Applied Technology College.

“I started baking professionally on my 18th birthday at Thanksgiving Point,” Clyde said. While he has worked there before turning 18, that day was the first time he could touch the equipment.

Clyde has worked hard for his 31 years and in October his Wandering Wheat Bakery opened for business.

After graduating from high school (his parents gave him a Kitchen Aid for graduation), Clyde studied food science at Brigham Young University and attended the Western Culinary Institute in Portland, Oregon, and specialized in pastries and baking.

When he returned to Utah, it wasn’t just to work in one of the number of grocer bakeries, but to marry his high school sweetheart, Aimee. The Clydes now have five children, ages 10, 8, 7, 6, and 5.

The Wandering Wheat Bakery is well named. Aside from the 1,200-square-foot bakery Clyde has established for cooking, he delivers his product to your door.

He recently acquired a special truck and will be selling his artisan bread and rolls at various locations, just like the rest of the food truck caravans seen throughout the valley.

“I have a professional kitchen in the industrial park,” Clyde said. “I have ovens, fridges, mixers, it’s my production space. I keep my overhead low.”

Once you start talking to Clyde, it becomes quickly apparent that his mind and heart are in his hands as he bakes his breads. His love for the art of baking is only surpassed by his affection for his sourdough starters.

Clyde has even named them. They are Delilah and Helga. He’s not sure how old Delilah is because she was gifted to him nine years ago. Helga he’s had for five years.

“I figure they’re mothers and thus female,” Clyde said. “You don’t live with a woman for nine years without it becoming personal. If I am to live with them, they might as well have names.”

When Clyde goes to the bakery from home, he will often tell his wife he is going to “feed the ladies.”

While it’s only been a couple of months, Clyde said, “It’s been grand. I still can’t pay myself yet, but I can pay the bills. He still works part-time at a local grocer bakery.

“It’s so liberating doing it by myself,” Clyde said. “I envision it growing, but never huge. I still want my hands in the dough. It’s therapeutic to work with the dough.”

Clyde bakes a large variety of artisan breads, original sourdough and potato rolls. The artisan breads sell for $4.99 and a dozen rolls for $3.99.

“Most breads are a three-day process from start to coming out of the oven,” Clyde said. “Where modern bakeries have cut the time, they have filled in with sugar.”

Clyde’s sourdough bread is just flour, water, salt and sourdough starter. Because he bakes the bread old-world style, he could step back in time 300 years and still be cooking the same way, minus electricity.

“I bake because I love it,” Clyde said. “It wouldn’t be worth doing if there weren’t people to share it with.”

So, if readers are interested in ordering some artisan breads for Christmas or giving them as presents, here are some of the offerings you can order.

Besides the original sourdough, you have a choice of artichoke parmesan, asiago green onion, cranberry white chocolate chip, dark chocolate orange, sourdough herb and cheese.

Other baked goods to order include sourdough croissants and chocolate-filled croissants and the popular potato rolls.

There are revolving flavors of bread depending on the season, Clyde said.

To order bread, you can find the Wandering Wheat Bakery on Facebook, Instagram and at its website at http://www.wanderingwheat.com. For more information, call 801-217-9690 or email wanderingwheat@gmail.com.

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